Loaded Fiesta Potato Bowls (Printable version)
Crispy spiced potatoes topped with cheese, beans, and fresh Tex-Mex fixings
# What You'll Need:
→ Potatoes
01 - 1.5 lbs baby potatoes or Yukon Gold potatoes, diced
02 - 2 tbsp olive oil
03 - 1 tsp smoked paprika
04 - 1 tsp garlic powder
05 - 1/2 tsp ground cumin
06 - 1/2 tsp chili powder
07 - Salt and black pepper, to taste
→ Cheese
08 - 1 cup shredded cheddar cheese (or Mexican blend)
→ Toppings
09 - 1 cup canned black beans, drained and rinsed
10 - 1 cup cherry tomatoes, quartered
11 - 1/2 cup corn kernels (fresh, canned, or thawed from frozen)
12 - 1/2 cup sour cream or Greek yogurt
13 - 1 ripe avocado, diced
14 - 1/4 cup chopped fresh cilantro
15 - 2 green onions, sliced
16 - 1 jalapeño, thinly sliced (optional)
17 - Lime wedges, for serving
# How to Prepare:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - In a large bowl, toss diced potatoes with olive oil, smoked paprika, garlic powder, cumin, chili powder, salt, and pepper until well coated.
03 - Spread potatoes in a single layer on the prepared baking sheet. Roast for 25–30 minutes, flipping halfway, until golden and crisp.
04 - Remove potatoes from oven and transfer to an oven-safe serving dish or keep on the tray. Sprinkle shredded cheese over hot potatoes. Return to oven for 2–3 minutes until cheese is melted.
05 - Top cheesy potatoes with black beans, cherry tomatoes, corn, avocado, green onions, jalapeño (if using), and cilantro.
06 - Drizzle with sour cream or Greek yogurt. Serve immediately with lime wedges.
# Expert advice:
01 -
- The crispy spice coated potatoes create this perfect base that gets even better when the cheese melts into all those little nooks and crannies
- Everyone gets to build their own bowl exactly how they like it which means zero complaints from the table
02 -
- Crowding the baking sheet is the fastest way to end up with soggy steamed potatoes instead of crispy ones so give them space
- Let the cheese set for just a minute after melting so it creates that perfect pull apart texture instead of sliding right off the potatoes
03 -
- After tossing the potatoes with spices let them sit for 15 minutes before roasting to really let those flavors penetrate
- Crushed tortilla chips added at the very last second give this dish the most incredible crunch that makes every texture better